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 3-4 lbs. Alaskan crab legs (King, Snow or Dungeness) thawed if necessary.
Fill a large sauté or fry pan to 1/2 inch depth with water, add crab legs and bring to boil. Reduce heat, cover and simmer for four minutes. Drain and serve with dipping sauce.
While crab is steaming, prepare one of the following dipping sauces by blending ingredients in a bowl:
Red Sauce
1/2 cup bottled chili sauce
1 tsp. prepared horseradish
1 tsp. rice vinegar
Verde Sauce
1 medium avocado, peeled, pitted and mashed (about 3/4 cup),
1/3 cup low-fat sour cram
2 tsp. ground cumin
2 tsp. lime juice
1/4 tsp. hot pepper sauce
Butter Sauce
1/2 cup unsalted melted butter
1 tbsp. lemon juice
3/4 tsp. garlic salt
1/2 tsp. dried dill weed
Dash white pepper
Spicy Salsa
Mix together 2 tomatoes, finely chopped
2 tbsp. finely chopped green onions
1 tbsp. finely chopped cilantro
1/4 tsp. salt and hot pepper sauce to taste
Chill. Makes about one and a half cups.
Creamy Dijon Sauce
Combine 1/4 cup each sour cream and mayonnaise
2 tsp. Dijon mustard
1 tsp. lemon juice
1/2 tsp. prepared horseradish
1/4 tsp. each dry mustard and grated lemon peel
1/8 tsp. white pepper
Mix well and chill thoroughly. Makes about a half cup.
Note: These dips can be prepared up to two days in advance, re-heating butter sauce as needed.
Recipes from www.northwest-seafood.com.
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